Junior Sous Chef

WE ARE HIRING | JUNIOR SOUS CHEFThe Himalayan Kitchen | BagaichaThe Himalayan Kitchen, a Nepali restaurant under the Bagaicha brand, is looking for a skilled and passionate Junior Sous Chef – Pan-Asian Cuisine to join our culinary team.We are seeking a chef with strong expertise in Pan-Asian cuisine, excellent kitchen management skills, and a passion for delivering high-quality food with consistency and creativity.Key Responsibilities:· Oversee the preparation and execution of Pan-Asian dishes, ensuring consistency in taste, quality, and presentation.· Assist the Sous Chef and Executive Chef in managing daily kitchen operations.· Supervise and coordinate kitchen staff to ensure smooth and efficient service.· Ensure proper mise en place and timely preparation of ingredients before service.· Maintain high standards of food quality, hygiene, sanitation, and kitchen safety.· Monitor food preparation, cooking techniques, portion sizes, and plating standards.· Ensure the authentic flavours and cooking techniques of Pan-Asian cuisine are maintained.· Support menu development, recipe creation, and the introduction of new Pan-Asian dishes.· Train, guide, and mentor Commis Chefs and other junior kitchen staff.· Monitor stock levels, ingredient quality, and proper storage of food items.· Coordinate with the purchasing and management teams regarding kitchen requirements.· Control food costs and minimize wastage through effective kitchen practices.· Ensure the assigned kitchen section remains clean, organized, and operationally efficient.· Handle kitchen operations and maintain food quality during busy service periods.· Ensure compliance with company policies, food safety regulations, and established kitchen standards.· Assist in maintaining discipline, teamwork, and professional conduct within the kitchen brigade.Qualifications & Requirements:· Previous experience as a Junior Sous Chef, Sous Chef, or Senior Chef de Partie in a reputable restaurant or hotel.· Strong expertise in Pan-Asian cuisine, including knowledge of ingredients, cooking techniques, and flavour profiles.· Strong understanding of kitchen operations, food preparation, and service management.· Proven ability to lead, supervise, and motivate a kitchen team.· Excellent knowledge of food safety, hygiene, and sanitation standards.· Ability to maintain consistent food quality and presentation under pressure.· Good communication, leadership, and problem-solving skills.· Culinary training or a relevant hospitality qualification is preferred.